Ingredients:
• ½ cup moong daal
• ½ cup rice
• 2tbsp ghee or oil
• 1tsp cumin seeds
• 1 medium-sized onion – finely chopped
• 1 medium-sized tomato – chopped
• ½ tsp green chillies – chopped
• 1tsp ginger – finely chopped
• ¼ tsp turmeric powder
• 1 pinch asafoetida (hing) – optional
• 3.5 cups water
• Salt as required

Method:
Rinse and wash lentils and rice together. Soak both for 30 minutes in water. After 30 minutes, drain all the water and set aside. Heat ghee or oil in a pressure cooker. Add cumin seeds. When cumin splutters then add onions. Sauté onions until translucent then add tomatoes, green chilli and ginger. Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens. Add the rice and lentils to the pressure cooker. Stir and sauté for a minute. Add water and season with salt. Mix well. Check the taste of the water – it should be slightly salty.
Close the lid tightly and pressure cook on a high heat for seven to eight whistles or eight to nine minutes on medium-high to high heat. Switch off the heat and wait. Let the pressure fall naturally in the cooker. Then remove the lid and check the consistency. If it looks too thick, add some hot water and mix well. Keep on sim or low heat to simmer for a few minutes until you get the right consistency. While serving drizzles of ghee on top while serving. Serve with yogurt and salad.